Fillet three soles of Whiting. Take the bones and place in a
stewpan into which has previously been dropped butter about
size of an egg. Half a chopped onion, half a carrot minced
(both previously blanched ); one bayleaf, sprig of thyme, lit-
tle parsley, teaspoonful of peppercorn✪ Brown Sauce. Allow this to simmer
quietly for twenty minutes, then strain through muslin into a
vessel and allow to cool, which permits the butter to be sep-
arated from it. This method is the only one for soup and the
formation of all fish sauces, which is generally called in large
kitchens by the name of Fumee.
For clarifying the above it is necessary to add two quarts of
water. Place two whites of eggs in a basin, whisk slightly,
add a glass of water gradually; place egg, water and fumee in
a stewpan and stir continually until boiling. Draw to side of
stove and allow to simmer for twenty minutes. Pass all through
muslin and store in a cool place. If not used, must be brought
to the boil every day.
Clear Fish Soup.
Is made with the above. Four yolks of eggs; place in a stew-
pan, two teaspoonfuls of arrowroot, three tablespoonfuls cream,
salt and pepper at discretion, one glass of Madeira✪ Clear Fish Soup, stir well
together, pouring into stock of clarified fumee and bring to
boil, whisking continually. Strain into soup-tureen, and it is
ready to serve with bread cut into small squares and fried in
butter until light brown, or toast would do.
4 STANDARD COOKERY.
This soup can be made by using the fish stock before clari-
fying, but the use of the clarified stock is preferable.
Thick Fish Soup.
For Thick Fish Soup, composed of any fish.
Place two ounces of butter in a stewpan to hold four quarts
of stock, add two large tablespoonfuls of chopped onions, stand
on fire for two or three minutes but do not allow to color.
Take off stewpan from fire, add three tablespoonfuls of flour
well mixed. Add two quarts of fish stock and bring to boil,
continually stirring. Add one bay leaf, little thyme and parsley
tied together. One teaspoonful of peppercorn, little salt, two
or three drops of Tabasco✪ Thick Fish Soup. Let this boil for half an hour,
skimming at intervals.
* Prepare in a saucepan four yolks of eggs, four tablespoon-
fuls of cream. Take some of boiling mixture and pour over
these, stirring quickly. Pour all back into the stewpan, stir-
ring briskly. Whisking is preferable to stirring with a spoon.
Bring to boil, stirring constantly, strain into soup-tureen add-
ing one glass of Madeira or sherry. Serve with croutons.
Vegetables Prepared for Soup, Stew, or Garnishing.
All Carrots, Turnips, Celery, Onions, must be blanched.
Blanching means to put these vegetables in cold water (but
see that the water covers them), and boil for three minutes;
then strain at once. This is the only way to secure a good
flavor in soup, the vegetables helping to modify and not spoil
the flavor of the meat or chicken; also securing tenderness in
the vegetables themselves. Of course, these vegetables are
cut up in different shapes before being blanched. This method
will be found the most perfect in existence.
Clear Vegetable Soup. ✪ Clear Vegetable Soup
Page 6 · 5 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fillet three whiting. Take the bones and place in a stewpan into which has previously been dropped butter about size of an egg. Take the bones and place in a stewpan into which has previously been dropped butter about size of an egg. Half a chopped onion, half a carrot minced (both previously blanched ); one bayleaf, sprig of thyme, little parsley, teaspoonful of peppercorn. Allow this to simmer quietly for twenty minutes, then strain through muslin into a vessel and allow to cool, which permits the butter to be separated from it. This method is the only one for soup and the formation of all fish sauces, which is generally called in large kitchens by the name of Fumee.
For clarifying the above it is necessary to add two quarts of water. Place two whites of eggs in a basin, whisk slightly, add a glass of water gradually; place egg, water and fumee in a stewpan and stir continually until boiling. Draw to side of stove and allow to simmer for twenty minutes. Pass all through muslin and store in a cool place. If not used, must be brought to the boil every day.
Clear Fish Soup.
Is made with the above. Four yolks of eggs; place in a stewpan, two teaspoonfuls of arrowroot, three tablespoonfuls cream, salt and pepper at discretion, one glass of Madeira, stir well together, pouring into stock of clarified fumee and bring to boil, whisking continually. Strain into soup-tureen, and it is ready to serve with bread cut into small squares and fried in butter until light brown, or toast would do.
This soup can be made by using the fish stock before clarifying, but the use of the clarified stock is preferable.
Thick Fish Soup.
For Thick Fish Soup, composed of any fish.
Place two ounces of butter in a stewpan to hold four quarts of stock, add two large tablespoonfuls of chopped onions, stand on fire for two or three minutes but do not allow to color. Take off stewpan from fire, add three tablespoonfuls of flour well mixed. Add two quarts of fish stock and bring to boil, continually stirring. Add one bay leaf, little thyme and parsley tied together. One teaspoonful of peppercorn, little salt, two or three drops of Tabasco. Let this boil for half an hour, skimming at intervals.
* Prepare in a saucepan four yolks of eggs, four tablespoonfuls of cream. Take some of boiling mixture and pour over these, stirring quickly. Pour all back into the stewpan, stirring briskly. Whisking is preferable to stirring with a spoon. Bring to boil, stirring constantly, strain into soup-tureen adding one glass of Madeira or sherry. Serve with croutons.
Vegetables Prepared for Soup, Stew, or Garnishing.
All Carrots, Turnips, Celery, Onions, must be blanched.
Blanching means to put these vegetables in cold water (but see that the water covers them), and boil for three minutes; then strain at once. This is the only way to secure a good flavor in soup, the vegetables helping to modify and not spoil the flavor of the meat or chicken; also securing tenderness in the vegetables themselves. Of course, these vegetables are cut up in different shapes before being blanched. This method will be found the most perfect in existence.
Clear Vegetable Soup.
Records on this page
Brown SauceFish ConsommeClear Fish SoupThick Fish SoupClear Vegetable Soup